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    1. A comparison of knowledge and attitudes about diet and health among 35- to 75-year-old adults in the United States and Geneva, Switzerland

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    2. Acceptance of nanotechnology foods: a conjoint study examining consumers' willingness to pay

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    4. Communicating ethical arguments to organic consumers: a study across five European countries

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    5. Communication of ethical activities going beyond organic standards in European organic enterprises

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    6. Consensus conferences - a case study: PubliForum in Switzerland with special respect to the role of lay persons and ethics

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    7. Consumers' preferences for ethical values of organic food

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    8. Eating green: consumers' willingness to adopt ecological food consumption behaviors

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    9. Factors influencing people's acceptance of gene technology: the role of knowledge, health expectations, naturalness and social trust

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    10. Geographic origin and identification labels: associating food quality with location

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